For the birthday cake hydrangea beat eggs, baking sugar and vanilla sugar until foamy. Then stir in water and oil alternately. Sift flour with cocoa and baking powder and stir in. Pour the mixture into a greased cake tin (diameter 26 cm) and bake at 180 °C for approx. 1 hour. For the coffee buttercream, … Read more
A straight-cut rear knuckle from a pig weighing about 150 kg well season. Only before roasting, score the pork rind into lozenges, then rub heartily with s+p, paprika, juniper and garlic. Fry the skewered knuckle at a high temperature, after bubbles form on the pork rind, turn the skewer down to a lower temperature and … Read more
For the curd cheese golaches, knead butter, milk, flour, sugar, yeast and egg into a smooth yeast dough. Let the dough rise until it has doubled in volume. Then knead again by hand and roll out. Cut approx. 4 x 4 squares from the dough. For the curd filling, mix curd with yolks, lemon zest, … Read more
Pick out the spinach carefully, remove the hard midribs from larger spinach leaves. Rinse spinach thoroughly and place in a saucepan, dripping wet. Salt and steam over medium heat with lid closed until spinach leaves collapse. Drain on a colander. Heat the butter in a bowl and sauté the onion cubes in it. Add the … Read more
For the tuna with chili and tomatoes, cut the chili in half, remove the seeds according to your preference of spiciness and cut into small pieces. Cut the tomatoes into small pieces, chop the garlic. Mix cane sugar, lime juice, salt and oil well to make a marinade. Mix tuna with garlic and chili. Pour … Read more
(*) Skewered delicacies Sharpen the lemongrass stalk a tiny bit on the root side. Cut the monkfish fillet into 8 evenly sized medallions. Remove the light stalk from the leaves of the packchoi and blanch the leaves briefly in boiling hot water and quench in cold water. Wrap the green leaves around the fish medallions. … Read more
yields about 375 ml Finely grate horseradish into a suitable bowl, do not let it drain. Whip the cream in a properly chilled baking bowl until it is a tiny bit more than “semi-stiff”. Combine vinegar, horseradish, mustard, salt and sugar in a baking bowl. Gently fold in whipped cream until it is evenly distributed … Read more
For the pasta with spinach, tomatoes and scallops, cook the pasta in salted water until al dente. Wash the scallops, dry them well and marinate them in olive oil and garlic for 1 hour. Salt and pepper the scallops, sear them and lift them out of the pan. Briefly roast remaining marinade with tomatoes and … Read more
Black salsify: Brush the black salsify heartily under running water and peel off. Cut into oblique slices about 3 mm thick and blanch briefly in salted water with the juice of one lemon, then rinse. Heat the canola oil in a frying pan, sauté the drained salsify in it until they take on a light … Read more
Score tomatoes crosswise at the top and place in boiling water for about 20 seconds. Rinse cold, peel off skin, quarter, core and cut into cubes (concassé) or strips (coarsely chop canned tomatoes and drain). Blanch (scald) zucchini for 2-3 minutes and quench. Cut into quarters lengthwise with the peel, remove seeds and cut into … Read more